01 -
Spoon the potato salad into a big bowl. Pop some dill on top to make it look nice and let it sit at least 5 minutes. Dig in.
02 -
Mix in the chopped dill. Try it and add extra salt and pepper if you think it needs it.
03 -
Pour that dressing all over the salad. Stir it around till you don’t see any dry spots—make sure everything’s coated.
04 -
Throw the chopped potatoes and diced celery into a big bowl with the pickles and chopped eggs. Gently fold it all together.
05 -
Whisk together the mayo, both vinegars, mustard, celery salt, salt, black pepper, and pickle brine till blended. Leave it to the side.
06 -
Boil the potatoes in salted water for about 10 minutes—poke one to check, it should be fork-tender. Drain, cool fully, and peel. Smash a quarter of them with a fork, then cut up the rest into chunky cubes.